Chinese Hot And Sour Soup

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Jul. 16, 2010


Chicken broth 4 Cup (64 tbs)
Canned whole straw mushrooms 1/2 Cup (8 tbs)
Canned bamboo shoots 1/2 Cup (8 tbs) , halved lengthwise
Onion 1 Small , sliced
Rice wine vinegar/White wine vinegar 1/4 Cup (4 tbs)
Soy sauce 1 Tablespoon
Crushed red pepper 1/4 Teaspoon
Whole black peppers 6
Skinless pike/Sea bass/sea trout fillets 12 Ounce
Cornstarch 1 Tablespoon
Cold water 1 Tablespoon
Beaten egg 1
Green onion 1 , thinly sliced


In a large saucepan combine the chicken broth, straw mushrooms, bamboo shoots, small sliced onion, vinegar, soy sauce, red pepper, and whole peppers.

Bring to boiling, and then reduce heat.

Cover and simmer for 5 minutes.

Meanwhile, measure thickness of the fish.

For 1-inch-thick fillets, cut them into 1/2 -inch pieces.

For thinner fillets, cut them into 1-inch pieces.

Carefully add fish to broth mixture.

Return just to boiling, and then reduce heat.

Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness).

Using a slotted spoon, remove fish from soup.

Cover fish to keep it warm.

Combine cornstarch and water, and then add it to soup.

Cook and stir soup over medium heat till thickened and bubbly.

Cook and stir for 2 minutes more.

Pour beaten egg in a thin stream into the hot soup.

Stir gently till egg cooks and shreds finely.

Remove saucepan from heat.

Gently stir in fish.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 597Calories from Fat 77

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 4025 mg167.71%

Total Carbohydrates 42 g14%

Dietary Fiber 7 g28%

Sugars 12 g

Protein 84 g168%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet